Del Frisco's Restaurant Group
Make a great impact as an Executive Sous Chef in a fine dining setting. This role is responsible for guest satisfaction, staff management, cost control, and operational excellence.
Benefits
Extensive and well‑rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans
Dental, vision, voluntary life, short‑term disability, flexible spending accounts, and 401(k)
Paid sick leave
Paid time off
Monthly discretionary bonus potential
Responsibilities
Ensure excellence in guest satisfaction through a “Do Whatever It Takes” attitude and a hands‑on, lead‑by‑example management style.
Assist the Executive Chef in managing all back‑of‑house staff in an upscale/fine‑dining kitchen, including ongoing training, development, and follow‑up.
Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
Oversee weekly and monthly inventories, and ordering of food and supplies.
Maintain sanitation procedures and organization of the work area, adhering to all OSHA regulations.
Qualifications
At least 2 years of culinary management experience in an upscale/fine‑dining establishment.
Strong knowledge of back‑of‑house operations, including staff supervision, inventory control, food/labor cost, and product quality.
Strong communication, leadership, and conflict‑resolution skills.
Stable and progressive work history with a strong work ethic.
Graduate of an accredited culinary program (plus).
EOE
Pay Range USD $80,000.00 – USD $90,000.00 /BiW.
Seniority Level Not Applicable
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Restaurants
Location: New York, NY
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Benefits
Extensive and well‑rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans
Dental, vision, voluntary life, short‑term disability, flexible spending accounts, and 401(k)
Paid sick leave
Paid time off
Monthly discretionary bonus potential
Responsibilities
Ensure excellence in guest satisfaction through a “Do Whatever It Takes” attitude and a hands‑on, lead‑by‑example management style.
Assist the Executive Chef in managing all back‑of‑house staff in an upscale/fine‑dining kitchen, including ongoing training, development, and follow‑up.
Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
Oversee weekly and monthly inventories, and ordering of food and supplies.
Maintain sanitation procedures and organization of the work area, adhering to all OSHA regulations.
Qualifications
At least 2 years of culinary management experience in an upscale/fine‑dining establishment.
Strong knowledge of back‑of‑house operations, including staff supervision, inventory control, food/labor cost, and product quality.
Strong communication, leadership, and conflict‑resolution skills.
Stable and progressive work history with a strong work ethic.
Graduate of an accredited culinary program (plus).
EOE
Pay Range USD $80,000.00 – USD $90,000.00 /BiW.
Seniority Level Not Applicable
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Restaurants
Location: New York, NY
#J-18808-Ljbffr